At Sapelo Farms, we offer whole or half beef for  purchase—custom-cut to your specifications. We do not sell individual  retail cuts. Instead, our beef is available once a year in the fall,  after our calves have spent 7 to 9 months growing naturally on grass and  their mother’s milk. 

Buying in bulk gives you control  over how your meat is processed, including the thickness and variety of  cuts that best suit your household.

 We price our beef based on hanging weight—the weight of the carcass  after slaughter, once the head, hide, blood, and internal organs have  been removed. This is the most consistent and reliable way to measure,  as it avoids the variability of live weight, which can fluctuate  depending on gut fill and other temporary factors. 

Unlike  final packaged weight, which depends on how much trimming is done and  which cuts you request, hanging weight gives both the farmer and the  buyer a fair and predictable basis for pricing. 

Whole Beef 

* Price: $6.25 per pound (hanging weight) 

* Reservation Fee: $100 holding fee 

*Deposits: 

* $400 non-refundable deposit due when your exact date for processing is confirmed

* Second $400 deposit due one week before butchering 

·*Final Payment: Remaining balance due at pickup 

*Estimated Total Cost: $2,500–$2,800 (based on actual hanging weight) 

Half Beef 

* Price: $6.75 per pound (hanging weight) 

* Reservation Fee: $100 holding fee 

*Deposits: 

* $200 non-refundable deposit due when your exact date for processing is confirmed

* Second $200 deposit due one week before butchering 

·*Final Payment: Remaining balance due at pickup 

Plan ahead: purchasing in bulk means most of your meat will be roasts and ground beef, not steaks. The typical breakdown (by weight) is 25% steaks, 30-35% roasts, 5% soup bones and stew meat, with the rest as ground beef. One cubic foot of freezer space holds about 35-40 lbs of wrapped meat (a milk crate is about 1 cubic foot). Beef keeps in the freezer for 9-12 months without quality loss, while ground beef stays fresh for 3-4 months. Meat stored longer may lose some quality but remains safe.

Below is a representative package from our beef. Yields may vary depending on calf size:

· 5 packages short ribs

· 1 boneless brisket

· 1 rump roast

· 5 packages T-bone steaks (2 per package)

· 4 filet mignon

· 5 packages rib steaks (2 per package)

· 7 sirloin steaks

· 14 round steak—plain

· 8 chuck steak

· 24 packages hamburger (2 lbs each)

· 5 packages rib steak

· 2 packages shoulder steak

· 2 packages of liver

· Soup bone

Customers purchasing a whole beef may also request heart, tongue, and oxtail.

Due to regulations from our USDA-inspected abattoir—which are beyond our control—we are unable to provide the following items: head, blood, intestines, stomach, or lungs. We sincerely apologize for any inconvenience this may cause.

All meat is processed exclusively at  USDA-inspected facilities, ensuring full compliance with federal safety  and regulatory standards. We do not slaughter or process animals on the  farm. 

This approach guarantees that every cut meets the highest standards for quality, hygiene, and traceability.